Russell Hobbs 18224 Instructions Manual page 11

vegetable tikka masala rice
cooking time:
high 2 hours + 45-50 minutes for the rice
low 4 hours + 45-50 minutes on high for the rice
15ml (1tbsp) oil
1 onion, peeled and chopped
225g (8oz) sweet potato, peeled and diced
225g (8oz) cauliflower, cut into small florets
30ml (2tbsp) tikka masala paste
550ml (1pt) vegetable stock
100g (4oz) tinned chick peas, drained
75g (3oz) spinach
150g (6oz) easy cook long grain rice
Preheat the cookpot for 18 minutes on high.
Heat the oil in a non stick pan and fry the vegetables for a few minutes. Stir in the tikka
masala paste and continue to cook, stirring so that the vegetables are coated in the
paste.
Blend in the vegetable stock and bring to the boil.
Remove from the heat and transfer to the cookpot. Stir in the chick peas.
Cover and cook for the required length of time.
Stir in the rice and spinach and cover and cook for a further 45-50 minutes on high
setting until the rice is tender.
Alternatively, add the spinach for the last hour of cooking and cook and serve the rice
separately.
11
serves 4